Shredded Pork with Red Chili Sauce
User Reviews
5
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Prep Time
30 mins
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Cook Time
8 hrs
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Total Time
8 hrs 30 mins
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Servings
20
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Calories
57 kcal
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Course
Main Course
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Cuisine
Mexican
Shredded Pork with Red Chili Sauce
Description
The pork is cooked in a slow cooker with onion, garlic, bay leaf, oregano, cumin, chili powder, salt, and black pepper, fully submerged in water for about 8 hours. This long, slow cooking yields tender meat that shreds easily. The cooking broth is reserved for making the sauce, which intensifies flavor.
The red chili sauce preparation involves rinsing and simmering dried California chile pods in the pork broth, softening them and extracting flavor. The softened chiles and broth are blended with oregano, cumin, chili powder, onion powder, and garlic to a smooth consistency. Separately, a roux of oil, flour, and salt is cooked to thicken the sauce when added.
The blended chili sauce is combined with the roux and cooked to develop a thick, flavorful topping. This sauce is then mixed into the shredded pork for a cohesive dish. The method yields a tender meat with a vibrant, smoky, moderately spicy red chili flavor perfect for serving in tacos, burritos, or with rice.
Ingredients
For the pork:
- 1 1/2 pounds pork loin shoulder or butt
- 1 large onion , chopped
- 1 bay leaf
- 2 cloves garlic
- 1/2 teaspoon oregano dried
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
For the Red Chili Sauce:
- 4 dried chile pods California variety
- 2 cups pork broth reserved
- 1 teaspoon oregano dried
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 2 cloves garlic
- 1 Tablespoon neutral cooking oil vegetable or canola oil, generic cooking oil
- 1 Tablespoon all-purpose flour
- 1/4 teaspoon salt
Instructions
For the pork:
- Add pork, onion, bay leaf, garlic, oregano, cumin and salt and pepper to slow cooker. Cover the pork with water and cook on LOW for 8 hours or overnight.
- Drain the pork, reserving the broth. Shred the meat.
For the Red Chili Sauce:
- Remove the stems and seeds from the dried chiles while rinsing them under cold water. Place chiles in a saucepan with 2 cups of broth from the cooked pork. Simmer, uncovered, for 20 minutes, then remove from heat.
- Transfer the chiles and broth to a blender. Add oregano, cumin, chili powder, onion powder, garlic and blend until smooth. Set aside.
- In the same saucepan you used to cook the chiles, add oil and cook over medium heat. Add flour and salt and stir for 1 minute.
- Strain the chili sauce from the blender and add it to the saucepan. Cook, stirring occasionally, for 10 minutes, then add the sauce to the shredded pork.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Cholesterol | 21mg | 7% |
| Sodium | 168mg | 7% |
| Potassium | 145mg | 3% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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